Cranberry Cobbler

Recipe courtesy of Bill Telepan.
Orange zest in the crust and the filling adds depth of flavor to this sophisticated yet unpretentious cobbler.

Level:
Easy

Yield:
6 to 8 servings

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Ingredients

Topping:

6 tbsp. unsalted butter

0.50 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tsp. freshly grated orange zest

1 c. all-purpose flour

1 tsp. baking powder

0.50 tsp. salt

Filling:

6 c. fresh cranberries

1.25 c. sugar

1 c. cranberry juice

1 tsp. freshly grated orange zest

Directions

Preheat oven to 350 degrees. To make topping: In a large bowl, beat butter and sugar with a wooden spoon until smooth and creamy. Beat in eggs 1 at a time until well blended. Beat in vanilla extract and orange zest. Add flour, baking powder and salt, and beat until fully blended. Set aside.

To make filling: In a 2-quart shallow glass or ceramic baking dish, combine cranberries, sugar, juice, and orange zest.

Spoon topping over cranberry mixture by heaping tablespoonfuls. Bake 55 to 60 minutes, or until filling is bubbly around the edges and topping is brown. Cool on a wire rack. Serve warm or at room temperature.